相关实验视频

Updated: Sep 20, 2025

Author Spotlight: Streamlining Rice Breeding with CRISPR/Cas for Obtaining Optimal Phenotypic and Agronomic Traits

Author Spotlight: Streamlining Rice Breeding with CRISPR/Cas for Obtaining Optimal Phenotypic and Agronomic Traits

Published on: January 3, 2025

用酵母进行固态发酵,评估大米中的风味特性

Yuehui Wang^1,2, Huixin Liang², Zhongyuan Hu²

¹Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.

Food chemistry: X

|June 9, 2025

概括

干的酵母发酵 (RB) 增强了它的味道和香味. 这种使用Saccharomyces cerevisiae的过程创造了类似葡萄酒,水果和甜味的音色,改善了感官质量,并利用了农业副产品.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
农业副产品的利用农业副产品的利用

背景情况:

米 (RB) 是一种未充分利用的农业副产品,容易氧化和腐烂.
提高RB的风味和感觉特性对于其增值加工至关重要.
固态发酵提供了一种提高RB质量的潜在方法.

研究的目的:

为了评估用酵母 (Saccharomyces cerevisiae) 发酵的米的风味特性.
为了确定负责发酵大米中芳香特征变化的挥发性化合物.
评估酵母发酵的潜力,以提高米的利用率.

主要方法:

采用Saccharomyces cerevisiae,对米进行固态发酵.
使用气体染色学-离子运动谱学 (GC-IMS) 分析挥发性化合物.
使用头空间固相微提取气色谱-质谱法 (HS-SPME-GC-MS) 进行挥发性化合物的表征.

主要成果:

确定了76种挥发性化合物,包括化物,,醇,,碳化合物和酸.
酵母发酵显著增强了气味强度,特别是硫化物,碳化合物和芳香化合物.
发酵大米 (FRB) 开发了多样化的香味特征,具有类似葡萄酒的,水果和甜味的音调,改善了整体的感官质量.

结论:

用Saccharomyces cerevisiae进行固态发酵可以有效地改善大米的风味和香味.
鉴定到的挥发性化合物有助于提高发酵大米 (FRB) 的感觉特征.
这种发酵方法为大米副产品的深加工提供了一个可行的策略,增加了粮食资源的可用性.

关键词:

味道味道味道味道气色谱 - 离子移动性光谱学大米是指大米中的一种.固态发酵发酵的固态发酵方式

更多相关视频

Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests

Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests

Published on: March 31, 2022

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

相关概念视频

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...

Fermentation

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...